If you are wondering what to do with pumpkin purée that you have left over from, well, whatever, use it in our new best vegan veggie burger recipe! That’s right, these black bean pumpkin burgers are one of our new favorite black bean recipes! And, if you are anything like us, you probably already have a can of black beans and a can of pumpkin purée in your pantry!
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Now, before we go any further we need to give credit where credit is due. Our recipe is inspired by Cassie’s recipe over at Wholefully.com. However, we’ve put our own spin on them, and made them our own, to make them even easier to make (because hey, we’re basically lazy).
We of course use the organic black beans from Costco for this recipe; and while we don’t get it from Costco (because they don’t carry it) we always have some cans of organic pumpkin purée on hand, both because..hey, pumpkin! And also because it’s so good for our sweet rescue doggie, Lily (who is thriving on a vegan diet, thank you very much Halo and Natural Balance!) One of the best things about these burgers (at least for us lazy cooks) is that after you form them into patties you slow-bake them, so that a) you don’t have to watch them, and b) you don’t have to clean up spattered oil from frying them, and c) they actually hold together (!), and d) you don’t have to watch them (yeah, we said it twice, we really like that part). Do be warned that they need to slow-bake for about an hour (why do you think it’s called ‘slow’ bake?), but again, we consider that a feature!
We honestly consider these our new best burgers, which is why we call them that. :~)
Thank you! ❤️
*Receipts will come from ISIPP.
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Our New Best Vegan Veggie Burger Recipe: Black Bean Pumpkin Burgers
Ingredients
1 can of black beans, rinsed and drained.
1 cup rolled oats (not quick oats, rolled oats)
1/2 cup chopped onion
1/2 cup canned pumpkin purée (we mean, you can make your own if you want to)
2 Tablespoons light, neutral oil (you can also use olive oil)
1 teaspoon garlic powder
1 teaspoon liquid aminos
2 teaspoons of either Italian seasoning, Mexican seasoning, or curry powder (optional)
Instructions
Preheat your oven to 325°. Line a baking pan with parchment paper.
Put everything but the beans in a food processor, then add half of the beans, and process it all until nearly fully processed, you want it a little bit lumpy. Then add the rest of the beans and pulse until the second half of the beans are just broken up and the mixture is a bit more lumpy.
NOTE: If you don’t have a food processor you can do this by hand using a potato masher. Do not try doing it in a high-speed blender!
Form the burger dough (we just made that term up, do you like it?) into 4 patties. No fewer, no more, four. (Actually you can make them into however many you want, but it will mess up the cooking time.
Place on the center rack in the preheated oven, and bake for 50 to 55 minutes.
These reheat beautifully, and can also be frozen, so you can make a batch and always have them on hand! Yum!
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Our recipe book contains 50 of our favorite recipes, all vegan, all gluten-free, instantly downloadable!
Pretty yummy especially with tomato slices. It’s a good use for leftover pumpkin puree. Speaking of which my Costco sells 6 packs of Green Valley pumpkin puree this time of year!
We’re so glad that you liked the recipe, and tomato slices with it sound awesome!